Cilantro-Poblano Cream Sauce: David Rosengarten's Thanksgiving Dinner Menu
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: Enough for 12 diners and one turkey
From David Rosengarten's Thanksgiving Dinner Menu, November 2003
Categories:
Ingredients
- 1/2 pound plus 2 tablespoons unsalted butter (18 tablespoons altogether)
- 3 cups coarsely chopped leeks (about 2 large leeks)
- 3 cups coarsely chopped celery (about 3 ribs)
- 12 poblano chiles, seeded and coarsely chopped (about 3 pounds altogether; you may substitute green bell peppers)
- 3 cups cilantro roots and stems, coarsely chopped (cut from about 6 bunches of cilantro), plus 1/4 cup finely minced cilantro leaves
- 1 cup plus 2 tablespoons flour
- 12 cups chicken stock
- Pinch of nutmeg
- Tabasco green pepper sauce (optional)
Similar Recipes
Latest Recipes
Instructions
- 1. Melt the butter in a large, heavy-bottomed pot over medium-low heat. Add the chopped leeks and celery. Sauté for 5 minutes. Add the poblanos and the chopped cilantro roots and stems. Sauté for 5 minutes. Add the flour, stirring well to coat the vegetables. If the pot seems dry, add a little more butter. Sauté the roux for 2 minutes.
- 2. Add the chicken stock, stirring vigorously to blend well. Raise heat, bring mixture to a boil, then let simmer for 30 minutes. The sauce should be a medium-thick consistency.
- 3. Strain the solids out of the sauce, reserve them, and return sauce to saucepan. Finely mince some of the solids until you have 3/4 cup. Return those to the sauce and add the minced cilantro leaves. Stir well to blend. Add the nutmeg and, if desired, a little Tabasco green pepper sauce. Taste for seasoning and serve.
Sponsor Become a sponsor
Sponsor Become a sponsor
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
